2 c. brown sugar
1/3 c. salt
1 tsp. garlic powder
1 tsp. seasoned salt
1 tbsp. dry mustard

Mix well and spread all over slices of fish. Pack thick pieces in the bottom of the pan. Let stand overnight in refrigerator. This makes its own brine. Dry off with paper towel and dry on rack for 1 hour. Put on smoker and cook until done.